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It’s Friday!  This week has been quite a week!  Husband is out of town, Mom’s in town (thank goodness), work is crazy, 5:30am wake-up calls to go to the gym (not so fun), and I have been posting a recipe every day.   All this explains why this week has felt so darn long.  We made it though!  Tomorrow will be the last of the posts for the Newman’s Own Family Bites Challenge.  I hope some of my recipes are helpful to all of you out there reading….at least I hope you are out there reading?  That’s the one thing as you write posts, you wonder who out there is reading and who out there really and truly likes hearing from me.   I love hearing from you!  It makes my day!   Ok, now it’s your time to say ahhhhh!!!  Honestly though it really does!  But I really hope I don’t bore you with my rambling thoughts.  Most of the time that’s how my brain works.  I often tend to jump around too.  That’s what happens when you become a wife, a mother, a friend, a daughter, and full-time worker I guess?  You have to jump to one task to another with those so it’s only normal that your thoughts do the same.  Ok, here I go I’m going to jump again….

So it’s the weekend!  Yeah!  No plans here as I try to prepare for next week.  Heading off to Salt Lake City for work.  I have never been but I’m really looking forward to it.    Not so much the cold weather as it is finally warming up here in South Florida.  We had two weeks of super cold weather.  I know, you’re probably laughing at this comment but it was really cold!  My mom is down from Atlanta and before she came I was telling her how cold it was.  She gets here this week and says to me it’s really cold here!  Well duh mom!  I told you that!  She turns to me and says well I didn’t believe it was really this cold, after all it was in the teens in Atlanta.  Ok, here I go again.  So it’s warm again and I’m heading to Salt Lake.  I’ll be sure to try to take my camera along so I can capture some pictures.  It might actually snow too and I can’t remember the last time I physically saw snow.  Crossing my fingers if it does snow that my flights in and out are not affected.  After all I have to get back to see my little munchkins.  Speaking of that!  It will be my first trip away from them since they were born!  We’ll see how we all do without one another. 

Ok, enough rambling and onto the 6th recipe in the Newman’s Own Family Bites Challenge.  Today’s post is a slight revision to my Spicy Turkey Vegetable Soup.  This version is the no spice version since some little ones don’t like the spice.  There are a couple more revisions, but it is still a nice treat on a cold day.  Since we’ve had many of those lately trust me when I say that this soup was a nice treat.  It’s packed with vegetables too.  Top with the topping of choice such as grated cheese or what my mom does, crushed up cornbread muffins.  In the soup I used Newman’s Own Sockarooni Pasta Sauce which was a perfect addition.

Have a great weekend everyone and I will be back tomorrow with one more post in the challenge.

 

Turkey Vegetable Soup

 Print Recipe 

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8

Ingredients:

1 pound ground white turkey meat

1 medium onion, chopped

1 garlic clove, minced

1 cup celery, diced

1 jar Newman’s Own Sockarooni Pasta Sauce

1 ¼ cup low sodium chicken broth

2 cups water

1 tsp sugar

½ tsp ground pepper

½ tsp salt

2 cups of frozen vegetables of choice, such as peas, carrots, and corn

1 (16 ounce) can of petite diced tomatoes

 

 

Instructions:

  1. In a large Dutch oven over medium heat cook the first 3 ingredients until turkey is done and no longer pink. 
  2. Add the jar of tomato sauce and next 6 ingredients (through to pepper).  Bring to a boil; cover, reduce heat, simmer stirring often, about 10 to 15 minutes. 
  3. Stir in tomatoes and mixed vegetables and return to boil.  Cover and simmer 10 more minutes.

 

Special Notes

Great when served with homemade cornbread muffins!

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Tomato Soup

I don’t know what it is about a nice warm bowl of tomato soup that makes me happy.  It always happens this time of the year that I crazy a nice bowl of soup.  Tomato soup is one of my favorites and I usually like a grilled cheese sandwich with it, but this time I decided to make cheese straws.  There are a lot of different recipes out there but I really liked The Lee Bros. version of cheese straws because they aren’t loaded down with butter.  I tried the red pepper that the recipe calls for but I think next time I would leave it out.  Just the little amount that the recipe called for has quite a bite.  It’s up to you and if you like spicy or not.  I also used white whole wheat flour instead of all-purpose and they turned out great.  Again, it’s what you prefer.  I like this tomato soup because it has just the right amount of milk/cream so it isn’t overly creamy.  This is a nice treat for a fall night.  Of course, you can always have a nice grilled cheese sandwich with your soup if that’s what you prefer and save the cheese straws for an appetizer for a dinner party.  I guarantee they will be gobbled up.

On another note, I hope everyone had a nice Halloween!  Here are my little munchkins in their first trick or treating outing around the neighborhood.  We went along with the other set of twins in our neighborhood.  Can you believe we have three sets of twins and another set on the way!  We only have about 30 homes in the neighborhood too!  Must be something in the water!!

Halloween 2009 130

 

Now for the recipe….enjoy!

Cream of Tomato Soup

Print Recipe

  • 2 Tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 1 to 2 carrots, peeled and finely diced.
  • 2 Tbsp flour (I used white whole wheat flour)
  • 2 lbs. fresh tomatoes, peeled, seeded and chopped, or 1 28 ounce can crushed tomatoes, juices reserved
  • 2 cups reduce-sodium canned chicken broth
  • 1 Tbsp tomato paste
  • 1 Tbsp fresh basil or ½ tsp dried basil
  • 2 tsp fresh thyme or ½ tsp dried thyme leaves
  • 1 bay leaf
  • 1 cup light cream or milk (I used 1% milk)
  • Salt and Pepper to taste

In a large nonreactive saucepan, melt butter over medium heat.  Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes.  Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf.  Bring to a boil.  Reduce heat to low cover, and simmer stirring frequently, 15 minutes.  Remove and discard bay leaf.  In a food processor or blender, puree soup until smooth.  Return to pan and stir in cream.  Season with salt and pepper to taste.  Simmer until heated through, 3 to 5 minutes.

 tomato soup 2

Cheese Straws

Adapted from The Lee Bros. Southern Cookbook

  • 1 ½ cups (6 ounces) grated extra-sharp cheddar cheese
  • 4 Tbsp (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
  • ¾ cup flour, plus more for dusting (I used white whole wheat)
  • ½ tsp kosher salt
  • ½ tsp crushed red pepper flakes (optional)
  • 1 Tbsp half-and-half

Preheat oven to 350 degrees.

In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses, until mixture resembles coarse crumbs.  Add the half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8 inch thick.  With a sharp knife (or a pizza or pastry wheel; both work), cut the dough into thin 8-inch strips, each ¼- to 1/3-inch wide.  Gently transfer the strips to an parchment lined baking sheet, leaving at least ¼ between the strips.  The dough may sag or may break occasionally in the transfer, but don’t worry.

Bake the straws on the middle rack for 12 to 15 minutes, or until the ends barley browned.  Remove from oven and set the cookie sheet on a rack to cool.

Serve at room temperature.  Cheese straws will keep in refrigerator in an airtight container for two to three days.

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Turkey Veggie Soup

Since a cold front has moved in everywhere else besides South Florida I thought I would post a soup recipe to help those of you battle the first cold weather.  I know when the weather changes the first thing I want is a nice hot bowl of soup.  This recipe my mom passed along to me and it has quite a kick to it.  My husband likes the extra spice but I prefer the milder version.  Whatever you prefer it’s easy to control by either opting for the Regular or Mild Rotel diced tomatoes.  The girls like this soup so more than often I make it with the Mild Rotel tomatoes.  You choose what is best for you and your family.  Stay warm and enjoy the soup! 

Spicy Turkey Vegetable Soup

  • 1 lb ground turkey (you can also use ground chicken)
  • 1 cup medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jar chunky tomato sauce (I used Ragu Chunky Vegetable)
  • 1 – 10oz can of low-sodium vegetable or chicken broth
  • 2 cups water
  • 1 cup celery, diced
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 can Rotel diced Tomatoes and Green Chilies (regular or mild)
  • 1 ½ cups frozen mixed vegetables (mix of peas, carrots, corn or vegetables of choice)
  • 1 cup frozen diced potatoes

In a large Dutch oven over medium heat cook the first 3 ingredients until turkey is done and no longer pink.  Add the jar of tomato sauce and next 6 ingredients (through to pepper).  Bring to a boil; cover, reduce heat, simmer stirring often, about 10 to 15 minutes.  Stir in Rotel tomatoes, mixed vegetables and potatoes return to boil.  Cover and simmer 10 more minutes.

Great when served with homemade cornbread muffins!

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